Oregon State University Debuts Beaver Classic Cheese

The Oregon State University Creamery is up and running again, and making cheese! After an over forty year hiatus, Oregon State University released a new cheese in September. Dubbed Beaver Classic, the cheese is a rich, nutty, alpine style cheese resembling Comte or Gruyere. Best of all, Beaver Classic is now available for purchase. If you're in the Corvallis area, you can stop by Weigand Hall on Fridays from 11am to 1pm and purchase the cheese. Beaver Classic is also available at home football games (see schedule here) and word is that fresh cheese curds are available at games as well. Those of us outside the area can also buy Beaver Classic online here. Stay tuned for additional styles and flavors of cheese from the creamery.

Oregon State University is the second regional university currently making cheese - you may already be familiar with Washington State University Creamery in Pullman, Washington, famous for its Cougar Gold cheese packaged in cans. OSU Creamery operated on the Corvallis campus for many decades but closed in 1969. Food Science Professor Lisbeth Goddik has revived the creamery in recent years and it now serves as a teaching facility for Food Science Program students as well as an incubator for prospective cheesemakers looking for space to test recipes and techniques. Marc Bates, industry consultant and former creamery manager at Washington State University, is also part of the new OSU creamery management team.

Washington State University Cheesemaking Classes For 2011

Washington State University CreameryWashington State University Creamery will be sponsoring several upcoming cheesemaking workshops. The first is a three day Basic Cheesemaking Short Course February 16-18th in Lynden, Washington. The three day course will cover issues ranging from milk and milk quality, cheesemaking and troubleshooting and regulatory issues involved in setting up a cheese plant of your own. Instructor Marc Bates, former head of the WSU Creamery in Pullman, will be leading the course; he is well known for his decades long involvement with the artisan cheese community in the region. The early registration rate for this workshop is $529. For more info see the full description here.

The second course, an Advanced Cheesemaking Shortcourse, will be held March 15-17th, 2011 at WSU Creamery in Pullman, Washington. This course is designed for experienced cheesemakers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the cheese industry community. This is an advanced class so it is recommended that you have some experience in cheesemaking or have attended a basic cheesemaking class as prerequisite. Cost for this workshop is $789 (early registration rate). For more info see the full description here.

On April 20-21st, 2011, WSU Creamery presents its Pasteurization Workshop. This course will cover vat and basic HTST systems. Additional discussions on magnetic flow timed systems and systems with auxiliary equipment are included. Hands-on activities are conducted in the WSU Creamery Facilities. Course is suggested for plant operators, maintenance personnel, quality personnel, management and suppliers to the industry. Register now to receive the early registration rate of $289. For more info see the full description here.

If you're interested in learning more about the ins and outs of how cheese is made - and especially if you have an idea that you'd like to start making and selling cheese - WSU is the place to go. I especially recommend the Basic Cheesemaking Short Course for beginners...more than just an average how-to, this course demonstrates the intricate complexities of the cheesemaking process. Many, many current professional artisan cheesemakers in the Pacific Northwest have taken a WSU courses at one point in their cheese careers.

----> For more information and/or to register for one or more workshops click here.